Easy Kefir Sourdough Flatbreads

I do like a freshly baked flatbread, especially if it’s made from my sourdough starter. I am especially happy if there are a few stashed in the freezer: great to have as a side with a Middle Eastern inspired meal, dhal or simply to fill with leftovers from the fridge to make a sandwich.

You can make flatbreads from just flour, baking powder and water; while other recipes call for fast action yeast. However, if, like me you bake sourdough bread these are perfect to knock up relatively quickly. They have a better flavour and texture, firstly because of the starter and secondly the kefir (or yogurt). I should also add, if you are fairly new to baking with wild yeast, this is a good beginners recipe.

These Easy Kefir Sourdough Flatbreads can be made from discard or an active starter and are proved overnight at room temperature. All you have to do the following day is divide the dough, then shape. I simply ‘bake’ them in a heavy based pan. It really couldn’t be more simple.

I have used a rye starter in this recipe, this adds a touch of wholegrain to the dough. If you feed your starter with white flour but you like the idea of adding wholegrains too, I suggest substituting 50g of the white flour with wholegrain rye or spelt.

Try different flavours

• Finely chop garlic & fresh coriander mixed with a little oil, brush on the flatbread while it’s still hot.
• Add a tablespoon each of black & white sesame seeds to the dough.
• Add 1 teaspoon Nigella seeds & 2 teaspoons za’atar to the flour before adding the liquid. Press a little more za’atar onto the surface of the flatbread before baking.
• Drizzle with extra virgin olive oil & sprinkle with finely grated parmesan just as the flatbread comes out of the pan.